Chocolate Swirled Buns

It's like a cinnamon roll, but instead it's filled with chocolatey goodness.  Plus, they aren't yeast-based so that makes it quicker for you in the kitchen.

Yield: 32 buns

Ingredients

• 4 1/2 cups flour
• 1/4 cup sugar
• 5 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 16 tbsp cold butter, cubed
• 1 cup sour cream
• 1 cup vanilla yogurt
• Filling
• 8 tbsp butter
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/2 cup cocoa powder
• 3 1/4 cups semi-sweet chocolate chips
• Milk

Directions

1. Combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.  Add the cubed butter and cut with a pastry cutter until crumbly.
2. Add the sour cream and yogurt.  Mix until it forms a sticky dough.
3. In a food processor, combine all of the filling ingredients.  Process until crumbly.
4. Divide the dough in half.  On a floured surface, roll into a 16" x 12" rectangle.  Sprinkle half of the chocolate mixture.  Roll up like a jelly roll.  Pinch the seam closed.
5. Using a piece of dental floss, cut into 16 1-inch pieces.  Place in a greased muffin pan.
6. Bake at 340°F for 20 minutes, until the edges start to brown a little.  Cool on a wire rack.

Adapted from Leanne Bakes.